Chocolate Chipless Cookies
Imagine scrumptious Chocolate Chipless Cookies that are soft, chewy and bursting full of flavor - no chocolate needed!
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Equipment
- kitchen scale optional but recommended
- mixing bowls
- whisk
- spatula
- baking sheet
- parchment paper
- cooling rack
Ingredients
- 1 ¼ cup all purpose flour 150 g
- ½ cup medium rye flour 53 g
- 11 tbsp unsalted butter (½ cup + 3 tbsp) 160 g
- ½ cup brown sugar, light or dark - packed 100 g
- ¼ cup sugar 50 g
- 1 large egg room temperature
- 1 tbsp vanilla extract
- ½ tsp fine sea salt
- ½ tsp baking powder
- ¼ tsp baking soda
Instructions
Browning Butter
- Brown the butter in a light colored medium sized pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.11 tbsp unsalted butter (½ cup + 3 tbsp)
- About half way through the butter will begin to foam up a bit, but you only need to take your rubber spatula and give it a stir to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.
- You will notice the along the edges browning, and if you stir the butter there will be small browned pieces at the bottom. Begin stirring at this point until the color is a light to medium color and you smell the nutty flavor of the butter.
- CAREFULLY remove from heat and pour into heat safe bowl. You will see the brown butter bits fall to the bottom - that's ok! We will mix together to reincorporate once it has cooled.
- Allow butter to cool for about 30 minutes before placing in refrigerator to continue cooling. Allow to sit in fridge between 30 minutes to 1 hour.
- Once the butter as mostly solidified you can use a spatula to begin mixing the browned bits back into the butter until well incorporated.
Preparing Cookies
- Combine flour, rye flour, salt, baking powder, baking soda into bowl and whisk well. Set aside.1 ¼ cup all purpose flour, ½ cup medium rye flour, ½ tsp fine sea salt, ½ tsp baking powder, ¼ tsp baking soda
- In a separate bowl combine browned butter, brown sugar, sugar and vanilla. Whisk until lighter in color - about 1 to 2 minutes.¼ cup sugar, 1 tbsp vanilla extract, ½ cup brown sugar, light or dark - packed
- Add egg and whisk until well combined - about 1 minute.1 large egg
- Add dry ingredients to wet ingredients and whisk until flour is just combined. You may also use a spatula to fold ingredients in.
- Allow cookie dough to sit for 15 to 20 minutes, covered with plastic wrap or a kitchen towel. Preheat oven to 350 F.
- Use 2 tablespoon cookie scoop to scoop out dough, press into scoop, and then place on cookie sheet. Bake 5 to 6 per sheet.
- Bake for 12 minutes, or until you begin to see edges browning and crispy. Remove from oven and allow to cool on cooling rack.
Notes
See all notes in the blog post to ensure you bake the recipe as intended.
Use Kitchen Scale. A kitchen scale will help you achieve recipe results that are much closer to what they are intended to be than by using volume measurements.
Brown The Butter. If you've never browned butter then I recommend this blog post from Emma at Emma DuckWorth Bakes.
Allow The Dough To Rest. Once you have pulled all the ingredients together and you are ready to scoop and bake, let your dough rest for about 15 to 20 minutes. This will help the ingredients absorb and blend together which will result in a more flavorful cookie.
Room Temperature Ingredients. Make sure your egg and brown butter are at room temperature before you begin. Take the egg and brown butter (if made in advance) out at least 1 hour prior to beginning.
Tried this recipe?Let us know how it was!
